Ingredients:

  • 10 ounces / 285g pasta (penne, fettuccine, or your favourite shape)
  • 1 pound / 450g boneless, skinless chicken tenderloins, cubed
  • ¼ teaspoon coarse kosher salt, divided
  • ¼ teaspoon black pepper, divided
  • 4 tablespoons / 60g unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon red pepper flakes (optional)
  • 1 tablespoon all-purpose flour
  • ½ cup / 120ml chicken broth
  • 1 cup / 240ml heavy cream (double cream)
  • ½ cup / 50g parmesan cheese, grated
  • 4 ounces / 115g cream cheese, room temperature
  • ⅛ teaspoon nutmeg
  • 2 tablespoons fresh parsley, chopped
  • Additional red pepper flakes (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving about ½ cup of pasta water.
  2. In a large sauté pan, melt 1 tablespoon of butter over medium heat. Add the cubed chicken, salt, and pepper. Cook, turning occasionally, until cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the pan and set aside.
  3. Add remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic, Italian seasoning, oregano, garlic powder, and red pepper flakes (if using). Sauté for 1 minute, until fragrant.
  4. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth.
  5. Add the heavy cream, parmesan cheese, cream cheese, and nutmeg. Stir until the cream cheese is melted and the sauce is smooth and thickened. Season with salt and pepper to taste.
  6. Add the cooked pasta and chicken to the sauce. Toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to thin it out. Garnish with fresh parsley and red pepper flakes (optional). Serve immediately.